1-Combine chopped cherries, blackberries, and apricots in a bowl. Set aside to release their juices, which will add natural sweetness and flavor to the cake.

2-In a mixing bowl, beat egg yolks and 1/3 cup sugar until thick and fluffy for about 3-4 minutes. Add 3 tbsp liqueur and softened mascarpone, mixing just until combined, then gently fold in beaten egg whites and whipped heavy cream. Set aside for later use.

3-In a small saucepan over medium heat, combine 3 tbsp jam, lemon juice, 4 tbsp liqueur, and 1/3 cup water. Cook while stirring constantly until the jam melts, which takes just a few minutes, then remove from heat.

4-To assemble, quickly dip ladyfingers into the jam sauce mixture and arrange them in a single layer in an 8×8” square baking dish, using all 20 cookies in about two rows. Spread half of the mascarpone mixture over the cookies, then top with all the mixed fruit and its juices.

5-Dip the remaining ladyfingers into any remaining jam sauce and place them as a second layer over the fruit. Drizzle any leftover sauce over this layer, then spread the remaining mascarpone mixture evenly on top.

6-Cover with plastic wrap and refrigerate for at least 2 hours, but preferably 4-6 hours, to let it set and develop full flavors.

7-Before serving, optionally top with extra fruit and a dusting of powdered sugar for a fresh finish.